Philly Cheese Steak Soup
Scrumptious, comforting soup filled with steak, onions and peppers and topped with crispy French bread and melted Provolone cheese.
Servings: 4 Servings
Calories: 334kcal
Ingredients
- 1 lb chuck tender steak or skirt steak
- 2 green bell peppers
- 1 yellow onion
- 2 Tbsp vegetable oil
- 2-3 cups beef stock
- 1 bay leaf
- Salt
- Fresh cracked black pepper
- 1/2 tsp thyme
- 3-4 oz French baguette sliced
- 4-6 slices provolone cheese
Instructions
- Preheat a large pot over medium heat and add vegetable oil.
- Slice onions and peppers thin and add them to the pot. Mix, cover and cook until they start to soften. Meanwhile slice steak thinly.
- Add steak to the pot, stir, cover and cook until steak is about half way done. Steak and peppers would have given out a nice amount of juices too.
- Add salt, pepper and thyme. Mix well.
- Add enough stock to just cover the beef and veggies. Add bay leaf, cover and cook on medium low for about 30 minutes, stirring occasionally.
- While soup is cooking, preheat oven to 325. Slice French bread into 1/2 inch slices and lay them out on a baking sheet. Do not grease the baking sheet. Bake bread slices for 20-23 minutes, until nice and crispy. Take out and set aside. Raise oven temperature to 375.
- Divide soup among oven-save pots. Place crispy slices of bread on top, as many and will fit, and top off with one or two slices of cheese.
- Place soup pots on a baking sheet and bake for 5-8 minutes, until cheese is melted and golden.
Nutrition
Calories: 334kcal | Carbohydrates: 17g | Protein: 35g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 585mg | Potassium: 752mg | Fiber: 2g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 50mg | Calcium: 196mg | Iron: 3mg